Beef Croquettes
From Left overs, 1898
Serve plain or with tomato sauce.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1584Calories
92 gProtein
24 gCarbs
133 gFat
Full nutrition (34 nutrients)
Calories1584 kcal
Protein92 g
Carbohydrates24 g
Fiber0.2 g
Sugars12 g
Total Fat133 g
Saturated Fat51 g
Monounsaturated Fat51 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol411 mg
Sodium2708 mg
Potassium1668 mg
Calcium348 mg
Iron9.6 mg
Magnesium116 mg
Phosphorus997 mg
Zinc18 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0.4 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B61.7 mg
Vitamin B1214 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)18 mg
Folate59 mcg
Choline44 mg
Caffeine0 mg
Water509 g
As published
This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 4. The excerpt below is the record exactly as published.
Beef Croquettes Chop sufficient cold cooked beef to make one pint ; add to it a teaspoonful of salt, teaspoonful of onion juice, a dash of cayenne, a quarter of a teaspoonful of pepper, and a grating of nutmeg. Put a half pint of milk over the fire. Rub together one tablespoonful of butter and two tablespoonfuls of flour, add them to the hot milk, stir until you have a smooth thick paste; take from the fire ; mix with it the meat, and turn out to cool. When cold, form into cro- quettes. Beat one egg, add to it a tablespoonful of warm water
Cook this with the app: pantry check, scaling, and the assistant.